Korean-Style Tuna Tartare
Print recipe
| Serves | 4 |
| From book | slightly adapted from The Kimchi Chronicles |
This Korean-style tuna tartare combines Korean flavors with Japanese and French cooking techniques, resulting in a delicious, fresh meal.
Ingredients
- 1/2 pound sushi-grade tuna, cut into thin strips (like noodles)
- 2 scallions, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon gochugaru (Korean red pepper powder)
- 1/4 teaspoon salt
- 1 avocado, thinly sliced
- 1-2 red radishes, thinly sliced
Optional
- hot chile oil, for serving
ginger dressing
- 1/2 cup extra-virgin olive oil
- 1/2 cup coarsely chopped fresh ginger
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
Note
The recipe makes more dressing than you need for this dish. It keeps covered in the fridge for up to a week and is great on salads. It also makes a great marinade for chicken or fish.
Directions
| Ginger dressing | |
| Step 1 | |
| Make the ginger dressing: combine 1/2 cup oil, the ginger, vinegar, honey, and soy sauce in a blender and puree. | |
| Step 2 | |
| Place the tuna in a bowl set over a larger bowl filled with ice (this helps keep it as cold as possible). Toss the tuna with the scallions, 1 tablespoon of olive oil, the red pepper powder, and salt. | |
| Step 3 | |
| Divide the avocado among 4 plates and evenly distribute the tuna on top. Drizzle 2 tablespoons of the ginger dressing around each portion and top with the radish slices. Drizzle a bit of hot chile oil over the radishes, if you'd like. | |